Szechuan Style Fragrant Mountain Pigeon

For the Szechuan-style Fragrant Mountain Pigeon, halve the shallot and cut the ginger into strips. Wash the pigeons, pat dry and place in a suitable pot. Cover with water and salt lightly. Add half of the ginger and the shallot. Bring water to a boil and cook pigeons over medium heat for 20-25 minutes. Remove pigeons and allow to cool.

Remove the meat from the large bones and chop into bite-sized pieces (about 2.5 cm wide, 5 cm long). Strain the pigeon stock and keep it ready. Now heat the peanut oil in a pan. Cut the chili peppers in half and roast them briefly together with the Szechuan pepper. Remove the chili and fry the remaining ginger briefly.

Add the meat pieces, deglaze with soy sauce and rice wine and stir in the honey. Add about 200 ml of pigeon stock and let everything boil down on high heat for about 3 minutes. Finally, season with salt and vinegar. Mix the cornstarch with a little water and pour in. Bring to a boil again and then remove from heat. Drizzle with sesame oil and toasted sesame seeds and serve the Fragrant Mountain Pigeon Szechuan Style.

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